Table of Contents
1/3 cup freshly squeezed lemon juice from 1 large lemon 1 teaspoon pure vanilla extract 1 tablespoon baking powder 2 teaspoons ground anise or fennel seed Powdered sugar to garnish Preheat the oven to 350 degrees F. Position a rack one above the center position. Spray the inside of a 9 or 10 inch bundt pan with nonstick cooking spray and set aside.
3 eggs at room temperature 3/4 cup olive oil or vegetable oil 2 teaspoons freshly grated lemon zest from 2 lemons 1/3 cup freshly squeezed lemon juice from 1 large lemon 1 teaspoon pure vanilla extract 1 tablespoon baking powder 2 teaspoons ground anise or fennel seed
Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Create a well in the center of the dry ingredients. To the well add the yogurt, limoncello, lemon zest, lemon juice, melted butter and eggs. Use a whisk to combine the wet ingredients in the well.
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